Strawberry cheesecake/ ff
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh Strawberries |
| 2 | Bananas; mediun sliced | |
| 15 | ounces | Ricotta cheese; FF |
| 1 | teaspoon | Vanilla |
| 1 | cup | Grape Nuts |
| ⅓ | cup | Apple juice; frozen * |
| 2 | Egg whites; large | |
| 2 | packs | Gelatin; unflavored |
| ½ | cup | Apple juice; frozen * |
| ¼ | teaspoon | Vanilla |
Directions
CRUST
* The frozen apple juice should be unsweetened, contentrate, and thawed.
Wash, hull, and crush enough strawberries (about 15) to measure 1 cup.
Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved. Place strawberries and bananas into blender container; blend until smooth.
Add vanilla. Slowly add Ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well.
Pour into unbaked Grape Nuts crust. Bake at 350 degrees for 1 hour.
Remove from oven and cool. Refrigerate for 3 hours.
CRUST: Mix all ingredients in a bowl. Let stand a few minutes until liquid is absorbed. Press into a 9" round pan or springform pan to cover bottom of pan.
To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice.